Recipe: Candy Cane Thumbprints with Chocolate Ganache

I saw these Candy Cane Thumbprints on Baked By Rachel, via Pinterest.  I knew I wanted to make a version of them immediately. 

Image Courtesy King Arthur Flour

The good people at King Arthur Flour sent me some Peppermint Crunch to try out, and I thought it would be perfect in these cookies.

I also decided that I didn't want to fill the thumbprints with plain frosting.  I am not a huge frosting fan, and didn't want the cookies to be so cloyingly sweet.  Also, I love the combination of chocolate with mint.  Enter ganache!

Sure, it's sweet, but it's made with semisweet chocolate, so it's not as sweet as frosting.

Here's what I came up with. 


Candy Cane Thumbprints with Chocolate Ganache
(Modified from Baked by Rachel)

Cookie dough:
2/3 c butter, softened
1/2 c sugar
1 egg
1 tsp vanilla
1 1/2 c flour

Ganache:
2 ounces semisweet or dark chocolate chips, by weight
2 ounces whipping cream, by volume

Topping:
Peppermint Crunch (or crushed candy canes)

Cream together butter and sugar.  Add in egg and vanilla, then mix in flour until a nice dough forms.  Let chill for at least 1 hour.

Preheat oven to 375 F.  Form small balls with the dough (about 1") and bake for 8-10 minutes.  Remove from oven and immediately press with the back of a spoon to make indentations.  Cool for a minute on the cookie sheet, and then transfer to cooling racks to cool completely.

Meanwhile, melt the chocolate with the whipping cream together in a microwave safe bowl, carefully, and stirring often.  (You can also use a double boiler).  Transfer the ganache to a pastry bag and allow to cool slightly, until thickened a bit, but not until solid.  Carefully snip the end off the pastry bag and fill the indentations in the cookies with a bit of the ganache.

Sprinkle on a bit of the peppermint crunch.  If desired, drizzle cookies with a little more ganache.  Cool completely to let the ganache set, and then enjoy.